Manchego Cheese

Manchego cheese is best introduced after baby’s first birthday due to moderate sodium levels. However, a small taste of pasteurized manchego here and there before then is fine.

In general, the best cheeses for babies younger than 12 months old are pasteurized and low in sodium, including emmentaler cheese, fresh goat cheese, labneh, mascarpone cheese, fresh mozzarella cheese, paneer, fresh ricotta cheese, and swiss cheese.

Manchego originated in the La Mancha region of Spain, an area named for its arid climate. There the milk of Manchega sheep is heated to form curds that are skimmed and molded into cylindrical shapes. Before the process was industrialized, cheese makers used molds made from braided esparto grass that created a zig-zag pattern called a pleita on the rind. Today, commercial producers achieve the same design by using plastic molds. Manchego ranges in curing time: fresco is aged for 2 weeks, semi-curado is aged at least 3 weeks and up to 4 months, curado ages for 3 to 6 months, and viejo or anejo ages for 1 year.

No. Manchego tends to be high in sodium, which is not healthy when consumed in excess. Manchego can be made with unpasteurized (raw) milk, which carries a higher risk of foodborne illness, although those aged for more than 60 days – like aged manchego – pose a lower risk. Read our cheese page for more information and consider the risk in the context of your individual child.

Nutritionally, manchego cheese has plenty of healthy saturated fats to support cell structure and protein to create new cells. It is also a great source of calcium to build strong bones and, although data is limited, sheep cheeses like manchego may contain higher levels of zinc compared to cheeses made from cow, goat, and buffalo milk.

Probably not. Aged cheeses, like aged manchego, are fermented and naturally contain certain beneficial bacteria, which may have a positive influence on the microbiome, but more research is needed. Note that pooping patterns can vary significantly from child to child. Be sure to talk to your pediatric healthcare provider if you have concerns about baby’s pooping and digestive function.

Yes. Cheese is a common choking hazard for babies and children. To reduce the risk, slice manchego very thinly and avoid serving cheese in cubes. As always, make sure you create a safe eating environment and stay within arm’s reach of baby during meals. For more information on choking, visit our section on gagging and choking and familiarize yourself with the list of common choking hazards.

In a sense, yes. Manchego is made from sheep’s milk, and while it is considered to be dairy, sheep’s milk is generally not recognized to be as common of an allergen as cow’s milk. That said, dairy products from ruminants such as sheep, goat, and buffalo may provoke similar allergic reactions as cow’s milk dairy products. If baby is allergic to dairy, know that it is an allergy that often disappears with time. Note: Aged cheeses generally contain histamines, which may cause rashes in children who are sensitive to them.

While cow’s milk is recognized as a known trigger of food protein-induced enterocolitis syndrome (FPIES), it is recommended that babies with FPIES to cow’s milk also avoid the milk of other ruminants, such as sheep. FPIES is a delayed allergy to food protein which causes the sudden onset of repetitive vomiting and diarrhea to begin a few hours after ingestion. Left untreated, the reaction can result in significant dehydration. Thankfully, like other forms of milk allergy, FPIES which presents early in life is generally outgrown by the time the child has reached 3-5 years of age. While the exact rates of FPIES are unknown, it is believed to be an uncommon condition (although better recognition of the disease has led to increased reporting in recent years).

Although it is not an allergy, lactose intolerance can result in gastrointestinal symptoms such as abdominal pain, bloating, and diarrhea, after ingestion of dairy items containing lactose. For those with older children who are lactose intolerant (keep in mind this is uncommon for infants and toddlers), some good news: compared with milk and certain other dairy products, many cheeses may be better tolerated by those with lactose intolerance, particularly aged cheeses, which have lower lactose content. Note that if your child is lactose-intolerant, it’s important to find calcium-rich foods to consume regularly to ensure a balanced diet and support bone health. Search for naturally low-lactose cheeses and dairy products labeled “lactose-free.”

If you suspect baby may be allergic to dairy products, consult an allergist before introducing dairy products like cheese. Based on baby’s risk factors and history, your allergist may recommend allergy testing, or may instead advise dairy introduction under medical supervision in the office. If the risk is low, you may be advised to go ahead and introduce dairy in the home setting. As with all common allergens, start by serving a small quantity on its own for the first few servings, and if there is no adverse reaction, gradually increase the quantity over future meals.

Recommended Guide: Introducing Allergens